WILD MUSHROOM QUESADILLAS (for eight)
¼ cup vegetable oil
1 pound chanterelles, black trumpets, or other wild mushrooms (or substitute oyster, crimini, or clamshell mushrooms; do not use shiitake), trimmed and cut into small dice
½ cup minced onion
¼ pound Oaxaca or domestic Muenster cheese, grated
¼ pound panela or fresh smoked mozzarella cheese, grated
¼ pound cotija or Parmesan cheese, grated
1/3 cup finely chopped cilantro
½ teaspoon dried oregano
pinch of ground coriander
freshly ground black pepper
eight 9 to 10 inch diameter burrito-size flour tortillas
1. Preheat oven to 400*.
2. Place a medium saute pan over medium high heat and add 2 tablespoons vegetable oil. When the oil shimmers, add the mushrooms and a generous pinch of salt and saute until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown, 7 to 10 minutes.
3. Add the onion and saute, adjusting the heat as necessary, until the onion is soft and the entire mixture is golden brown, about 5 minutes. Remove from heat, allow to cool slightly, then transfer to a large bowl. Add the grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
4. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheets. Spread the tortillas with a layer of the mushroom and cheese filling, leaving a ¾ inch border. Top each with 1 tortilla, pressing to adhere, and brush top with oil.
5. Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using a large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes. Repeat with remaining tortillas.
6. Transfer quesadillas to plates, cut into wedges and serve immediately with salsa and sour cream.
adapted from Amanda Hesser, The Essential New York Times Cookbook